WHO WE ARE

At Minch Malt we have been producing the highest quality malt from some of the country’s best barley since 1847. In that time we have learned a thing or two about making excellent malt. We combine centuries of tradition with the most up to date equipment and processes to produce malted barley that is used by Ireland’s leading craft brewers and distillers.

We are Ireland’s oldest and largest malt producer for the brewing and distilling industry. We produce malt from 100% Irish origin 2-row spring barley at our Athy Maltings, Co.Kildare where we apply rigorous quality control measures to ensure that every batch is of the consistently high standard that our customers have come to expect.

 


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OUR PRODUCTS

They say that variety is the spice of life and this is certainly true when it comes to malt. We produce a wide variety of malts, each of which has different uses and lends itself to a range of brews. This enables our customers to create the specialist flavours that make each of their drinks so unique and distinctive.

Click for more details below on any of the range of malts we supply:

  • All
  • Hook Head Series
    Ale Malt

  • Hook Head Series
    Lager Malt

  • Amber Malt

  • Cara Malt

  • Chocolate Malt

  • Wheat Malt

  • Crystal Malt

  • Munich Malt

  • Vienna Malt

  • Roast Barley

  • Distilling Malt

  • Special Series

ORDER

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PLEASE NOTE: Minch Malt sell their malt to homebrewers exclusively via The Homebrew Company.

Homebrewers please click here.

OUR PEOPLE

At Minch Malt we believe that to produce the finest malt you need to surround yourself with the best people. We employ an expert multi-functional team, all of whom are passionate and committed to producing the highest quality malt.

With a vast amount of experience in the malting business, our managers are all dedicated malting barley specialists and are recognised within the industry as leaders in their field. Next time you enjoy a particularly satisfying alcoholic beverage, you may well have them to thank.

 

Alan Dempsey

Craft Malting and Brewing Manager

As Craft Malting and Brewing Manager, Alan’s the man in charge of keeping smiles on the faces of

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Pat Kennedy

Malting Manager

Pat is the main man at Athy Maltings. As Malting Manager, he is the guy who oversees production

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Tom Bryan

Chief Agronomist

Producing the highest quality malt means that we need a barley agronomy expert who is a stickler for

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John Crean

Head of Agricultural Operations

John heads up the malting barley operations team. With a whopping 37 years of malting experience under his

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Our Barley

Producing the highest quality malt starts with the finest natural raw material.

Minch Malt has developed a leading world-class enclosed supply chain in malting barley where we ensure our customers of complete traceability from seed to glass. We supply our very own independently certified seed to over 600 of our approved growers, who grow and harvest malting barley across 8 different counties in Ireland. Come harvest time each of the 8000 loads of barley are analysed to ensure they meet our highest quality standard before being accepted as Minch Malt Malting Barley.

OUR SEED

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OUR GROWERS

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OUR EXPERT AGRONOMY TEAM

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RESEARCH & INNOVATION

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SUSTAINABILITY

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Our Maltings

One of the unique advantages of the Maltings in Athy is the flexibility it can give to the customer in terms of batch sizes. It has two malting plants, the Norton Malting Plant, which produces large batches of malt but still uses traditional Saladin boxes for germination, with a double deck kiln and the Boby Malting Plant, which produces small batches of malt and has conical steeps, circular germination vessels and a single deck kiln, which is perfect for unique once off batches of smaller batch size to suit the needs of a craft brewer or distiller.

AN IRISH MALTING PLANT WITH WORLD-CLASS STANDARDS

It takes world-class standards to produce world-class malt. At the Maltings in Athy we adhere to the very highest standards of quality, safety and efficiency. We are proud to have achieved the following ISO accreditations:

OUR DEDICATED QUALITY CONTROL TEAM

Quality is paramount in everything we do and we are dedicated to producing the highest quality malt. Our quality control team leaves nothing to chance – from in-depth analysis of every single load of barley taken into the maltings during the harvest period, through to malting process analysis and final off kiln malt analysis on every batch produced, with certificates of analysis being created for every batch of malt delivered to all brewers and distillers.

 

 

 

3 steps to the perfect malt

CONCENTRATE. HERE COMES THE SCIENCE BIT…

During the malting process the barley grain becomes malt grain following biochemical and biophysical changes in the grain which render it suitable for milling, mashing and wort production. The 3 steps to making the perfect malt haven’t changed much over time but how we do it certainly has. Today our malt is produced using state of the art equipment and processes.

STEP 1 – STEEPING

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STEP 2 – GERMINATION

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STEP 3 – KILNING

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OUR HISTORY

 

Master brewers and distillers know that the best beer and whiskey starts with the best barley and there’s certainly no shortage of that around here. The rich farmlands of Kildare and the surrounding counties of Wexford, Wicklow, Carlow, Laois and Kilkenny have been recognised for centuries as providing ideal growing conditions for barley, which is arguably the best in Ireland. Athy, which is ideally situated near a ford over the river Barrow, with its fertile, well-drained soil, has long enjoyed a reputation as the “malting capital of Ireland”.

Originally the barley grown here was used for feeding animals and people. Malting barley became popular when beer and bread became the staple foods of medieval folk (not much has changed there then).

A GODLY TRADITION

Medieval monks appreciated the use of barley for making beer. In fact, Kildare’s local monks and monasteries were among the earliest brewers, as far back as the 13th century. When the monasteries were dissolved in the 1540s, malting and brewing became cottage industries, which were later replaced by large scale malting firms.

THE ORIGINS OF MINCH MALT

The Minch name has been synonymous with County Kildare and also with malting since the mid-19th century. It all began when Matthew Minch, a tenant farmer from Portersize, Ballitore, opened his first malting business in Athy in around 1845. Although he didn’t come from a wealthy background, Minch proved that hard work, passion and dedication go a long way. Within 2 years he had acquired two further small malting premises located in Stanhope Street and Offaly Street in Athy. In 1921 Minch merged his malting business with that of P.R. Norton, a maltster with premises in the adjoining counties of Carlow, Laois and Kilkenny and the new company was called Minch Norton. Today, Minch Malt is registered in Ireland as Minch Malt Ltd and is owned by parent company Boortmalt whose headquarters is in Antwerp, Belgium.

Almost two centuries later, while much has changed, many things remain the same. The barley in this neck of the woods is still every bit as good and the Minch name maintains its excellent reputation. We are still located at the same site beside the Grand Canal, which was used as the main gateway for transporting barley throughout Ireland in those days. Although fortunately for us, the malting process is now much more sophisticated, with highly technical state of the art equipment and processes, which enable us to continue to produce the same great quality malt, and with transport now by road, it gets to you that bit quicker.

CONTACT US

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  • The Maltings, Athy, Co. Kildare, Ireland
  • Tel: +353 (0) 59 8640305

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